SKILLET CORNBREAD

I've tried dozens of corn bread recipes and this one from Cook's Illustrated takes the cake. 
Makes: 8 (hearty) servings                        Takes: 30 minutes

THE BEST CORN BREAD

Adapted from Cook's Illustrated's recipe.
Makes: 8 (hearty) servings                        Takes: 30 minutes
  • ​1 1/3 cups stone-ground cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 3 ears of corn, kernels cut off the cob
  • 6 tablespoons unsalted butter
  • 1 cup buttermilk
  • ​2 large eggs + 1 egg yolk

  1. ​Preheat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, salt together in a large bowl.
  2. Process corn kernels in a blender or food processor until it makes a purée-like texture. Transfer to a saucepan and cook over medium heat, stirring constantly, for about 5 minutes until thick.
  3. Remove pan from heat, add 5 tablespoons of butter and whisk. Next, add buttermilk and eggs and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and fold together with rubber spatula.
  4. ​Melt 1 tablespoon in a 10 inch cast iron pan over medium heat and cover the entire bottom evenly. Pour batter into the pan and bake for about 25 minutes. Let cool for a few minutes before slicing and serving.